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Cheesy Ham 'n' Hash Brown Casserole

Rated as 3.71 out of 5 Stars

"Creamy, easy, and so very tasty, this casserole can be made ahead of time and can be changed depending on the cheese and veggies used. It's great for a brunch, lunch, or easy dinner and a great way to use up leftover ham."
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1 h 10 m servings 612
Original recipe yields 5 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl.
  3. Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture.
  4. Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 612 calories; 48.5 33.2 28.2 93 1545 Full nutrition

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Read all reviews 5
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I must admit, I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However, this is missing two...

I changed it a little...added chopped broccoli and used some turned out delish...big fan...thanks

My daughter really liked it and she likes very little.

I made it but used whole milk instead of sour cream. It turned out really good. Crispy on the top. Leftovers tasted good reheated next day

Made it only once but the family loved it. Grandkids and adults loved. Even though the recipe makes a lot, it was gone in one meal.